For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach
NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.
Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving!
For the chili mixture
2 tablespoons cooking oil
3 pounds ground beef
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon white or cayenne pepper
½ teaspoon turmeric
½ teaspoon curry powder
1 tablespoon chili powder
3 tablespoons steak sauce (or soy sauce)
2 tablespoons Worcestershire sauce
3 ½ cups diced tomatoes
1 cup ketchup
2 cups tomato sauce
1 ½ cups tomato paste
1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste.
For the roux mixture
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
3 stalks celery, diced
2 bell peppers, diced (this used red and yellow jarred roasted peppers)
1 white onion, diced
2 shallots, diced ( this used an additional onion instead)
3 cloves garlic, finely diced
:1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef.
2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes.
3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color.
4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine.
5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste.
6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!
3 tablespoons olive oil
2½ tablespoons cider vinegar
2 teaspoons lemon juice
¼ teaspoon sugar
1½ tablespoons fresh mint leaves, shredded
6 stalks celery, shaved or julienned
2 medium fennel bulbs, julienned
1 large Granny Smith apple, cored and thinly sliced with peel intact
4 medium radishes, halved and thinly sliced
2 tablespoons fennel fronds, chopped
Makes: 1¾ cups
3-5 slices bacon
2 cups chopped fresh rhubarb
2 cups finely chopped red onion
⅓ cup pure Connecticut maple syrup
3 tablespoons apple cider vinegar
1 lemon (1 teaspoon zest; 1 tablespoon juice)
NOTE: Recipe can readily be doubled.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.